Last Saturday night, I teamed up with the incredibly talented Chef Remi Hayashi- Girouard of Goody Goodie. She always throws curve balls at me with her complex dishes, but I believe I nailed this one. (Sorry for the self-congratulatory slap on the back, but seriously... if you only knew what I was up against!)The Menu and Pairings:Appetizers

Niçoise bites

Crudité with preserved meyer lemon bagna cauda

Handrolled buttermilk crackers with black pepper a.k.a. Love Crackers (That is what I call them - one taste and you are in love, one taste and you can taste the love, one taste to know that is all you will ever need.)

Trio of sliders on house made rolls: (1)Turkish figs, burrata, and basil (2) Mortadella, toscano salumi with quail egg and cornichon (3) Pork conserva with fennel and orange salad, and candied fennel served with Wild Turkey, 101-proof pickled mini carrots

Pairing: 2011 Claudie Jobard Rully Rouge La Chaume

Comments: This red burgundy could handle all of these flavors--where there is pork, there must be pinot!

Palate cleanser Watermelon-Shiso vodka shooterFourth CourseKorean BBQ ribeye beef, herbed ginger somen noodles and cucumber-watermelon tsukemono (japanese pickles)Pairing: 2011 Domaine des Corbillieres Touraine RougeComments: High acid red with no oak... nailed it! Phew! That was the most challenging.Fifth Course Prosecco GranitaSixth CoursePanna Cotta with Tarragon cherries (CAN YOU SAY PERFECTION? This is where Remi was dubbed Mary Poppins...perfect in every way.)Seventh CourseOrange citrus soufflé with Grand Marnier shotPairing: 2011 Chateau Les Arroucats Cuvee Virginie Sainte-Croix-du-MontComments: The lighter bodied dessert wine with a touch of orange citrus was the perfect echo to the ethereal lightness of the soufflé.If you want to buy some of Remi’s world famous cookies (and you know you do!), check her out at http://www.goodygoodiecreamandsugar.com/www.goodygoodiecreamandsugar/Home.html.You will fall in love with her and all that she creates (except for the weight gain part... still working on that one).